Autumn Pepper Relish Recipe
Autumn Pepper Relish Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This colorful relish is a favorite with friends and family—everyone always asks for the recipe because it tastes great on just about everything. I like to serve it over cream cheese or a block of sharp Cheddar cheese along with crackers or a sliced French baguette. I also include a jar in gift baskets. —Barbara Pletzke, Herndon, Virginia
MAKES:
64 servings
TOTAL TIME:
Prep: 1 hour 20 min. + standing Process: 20 min./batch
MAKES:
64 servings
TOTAL TIME:
Prep: 1 hour 20 min. + standing Process: 20 min./batch

Ingredients

  • 8 medium sweet red peppers (about 3 pounds)
  • 6 jalapeno peppers
  • 4 medium Granny Smith apples (about 1-1/4 pounds)
  • 2 medium pears (about 1 pound)
  • 1 medium onion
  • 3 tablespoons canning salt
  • 2 cups white vinegar
  • 2 cups sugar
  • 1 cup packed brown sugar
  • 3/4 teaspoon fennel seed

Directions

Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels.
In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened.
Carefully ladle hot mixture into eight hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Yield: 8 half-pints.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Autumn Pepper Relish in Country Woman August/September 2014

Nutritional Facts

2 tablespoons: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein.

  • 8 medium sweet red peppers (about 3 pounds)
  • 6 jalapeno peppers
  • 4 medium Granny Smith apples (about 1-1/4 pounds)
  • 2 medium pears (about 1 pound)
  • 1 medium onion
  • 3 tablespoons canning salt
  • 2 cups white vinegar
  • 2 cups sugar
  • 1 cup packed brown sugar
  • 3/4 teaspoon fennel seed
  1. Seed and coarsely chop peppers. Peel and cut apples, pears and onion into 1-in. pieces. Pulse in batches in a food processor until finely chopped. Transfer to a large bowl; sprinkle with salt and toss. Let stand 6 hours. Rinse and drain well; blot dry with paper towels.
  2. In a Dutch oven, combine drained pepper mixture, vinegar, sugars and fennel seed; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until slightly thickened.
  3. Carefully ladle hot mixture into eight hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Yield: 8 half-pints.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Autumn Pepper Relish in Country Woman August/September 2014

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